Calling all cinnamon toast crunch cereal lovers, these cookies are for you! Finely crushed cereal crumbs are mixed into the cookie dough, plus whole pieces of the cereal top each cookie! Chilling the cookie dough in the refrigerator overnight does enhances the cookies’ flavor, but you can skip this step if you're short on time. Soft, chewy, crunchy goodness bursting with cinnamon sugar sweetness coming right up!
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Reader Review
My son picked these Cinnamon Toast Crunch cookies for his birthday, to my surprise. I usually have a birthday cake challenge to meet. These taste just like the cereal, great cinnamon flavor nice texture too. Thanks for sharing your recipe.
Patricia Elam
Why you'll love this recipe for Cinnamon toast cookies
There are so many reasons why you'll love this cereal cookies recipe. Here are a few this recipe is great:
- it's a great way to use up leftover, half-eaten boxes of one of your favorite cereals to make the best chewy cookies your family will love
- makes wonderful sugar cookies with a sweet cinnamon flavor and crushed cereal on top for added texture and flavor
- very little hands-on time is required to make this cinnamon toast crunch cookie dough. It does require an overnight rest in the fridge to maximize the flavor of these fabulous cookies, however, so please note that when allotting time to make these. I tried baking them right away after making the dough and while they were good, the Cinnamon Toast Crunch flavor truly shines once the dough is allowed to come together overnight. If you are looking for ways to boost the cinnamon flavor even more, see my tips below for infusing the butter with cinnamon.
Ingredients & substitutions for cinnamon toast crunch cookies
- Butter: I recommend using unsalted butter so you can control the level of salt in the recipe. Salted butters vary in the amount of salt contained in the butter, so using unsalted is ideal. Remove the butter from the fridge at least 30 minutes prior to baking to allow it to come to room temperature. The butter will incorporate more easily and evenly into the batter when it's soft rather than cold from the fridge
- Brown sugar: light or dark brown sugar will work in this recipe. I prefer dark brown because it adds an extra level of caramel goodness to these cookies, however, if you only have light brown, that will work equally as well
- Granulated sugar
- Egg: remove the egg from the fridge at least 30 minutes prior to baking to reach room temperature. Just like with butter, this will allow the egg to incorporate evenly into the cookie dough
- Vanilla extract: use high quality vanilla, not imitation vanilla; you'll taste the difference this makes in the final product
- All-purpose flour: Use the scoop and level technique to measure your flour. Scoop the flour into the measuring cup then level the top with the back of the spoon or knife. This will assure you get the correct amount and the best texture. Alternatively, it's always a good idea to measure your flour with a kitchen scale. I provide my recipes by default in US customary measurements (cups), however, you can toggle the Metric button in the recipe card below to see the weight measurements (grams, milliliters) for all the ingredients.
- Baking powder: Be sure to check the expiration date on your baking powder and baking soda before using these ingredients in your baking recipes. Expired leavening agents such as baking powder and baking soda may not allow your baked recipes to rise the way they should.
- Baking soda: Be sure to check the expiration date on your baking soda and baking powder before using these ingredients in your baking recipes. Expired leavening agents such as baking soda and baking powder may not allow your baked recipes to rise the way they should.
- Salt: Feel free to adjust the amount of salt based on your preference. Note, although it seems counterintuitive, salt is a necessary ingredient in baking recipes. It helps to balance the sweetness without making your recipe taste salty.
- Ground cinnamon: For best results, check to make sure your cinnamon is not expired. Fresh cinnamon will pack much more flavor. And expired cinnamon will not taste good.
- Crushed Cinnamon Toast Crunch Cereal: crush it into fine crumbs using a food processor. Alternately, place the cereal into a ziplock bag, pressing as much air out of the sealed bag as possible. Then, use a rolling pin to press over top the cereal, rolling back and forth to crush the cereal. Note: you'll also need extra pieces cereal pieces for topping the cookies.
How to make this recipe
In creating these cookies, I was looking for a crisp exterior to mimic the crispness of the cereal I enjoy eating and snacking on. And I wanted a cookie that's packed with cinnamon flavor, like these chewy snickerdoodle cookies.
Of course, I was looking for as much cinnamon sugar flavor as possible to capture the flavors of this breakfast cereal.
Let's bake these chewy cinnamon sugar cookies!
Step 1
In the bowl of a stand mixer or electric mixer with the paddle attachment, add the butter, brown sugar, and white sugar. Cream together on medium speed until light and fluffy. This should take about 3-4 minutes.
Step 2
Add the egg and vanilla, mixing for another 2 minutes until well combined and creamy. Scrape the bottom and sides of the bowl as needed.
Step 3
In a medium bowl or large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients to the stand mixer bowl, stirring on low speed just until combined. Next, add in the crushed cereal and stir.
Step 4
Use a large cookie scoop to scoop out the cookie dough and place on a baking sheet lined with parchment paper. Place the cookie dough balls next to each other since you'll be chilling them at this point. Gently press 3-4 pieces of cereal into the tops of each cookie. Cover with plastic wrap and chill overnight in the fridge.
Step 5
Preheat the oven to 400ºF (200ºC) and line two baking sheets with parchment paper. Arrange the chilled cookie dough on the prepared cookie sheet, placing them about 3 inches apart. Bake 14-16 minutes or until the edges of the cookies are lightly golden brown. Allow to cool on the baking sheets for 10 minutes before transferring to a wire rack.
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Pro tips for the most delicious cinnamon toast crunch cookies
- I recommend chilling the dough for at least 12 hours before baking. This allows the flavors of the cinnamon sugar to really blend into the cookie, producing a super flavorful bite. If you don't have time to wait, go ahead and bake them right away! They'll still be really good, just maybe not as much cinnamon flavor.
- For a bigger boost of cinnamon flavor in these Cinnamon Toast Crunch cookies, try infusing the butter with cinnamon stick before making the dough. Start by melting the butter in a skillet over medium heat. Remove the melted butter from the heat and pour into a heat-proof bowl, adding in two cinnamon sticks. Cover and allow to steep for 15-30 minutes. (The longer you steep, the more cinnamon flavor you'll extract.) Remove the cinnamon sticks and discard. Place the butter in the fridge until it begins to solidify, stirring every so often, about 25-35 minutes. Alternatively, you can refrigerate longer, or until ready to use. Remove from the fridge at least 30 minutes prior to baking to allow it to come to room temperature so its malleable. Follow instructions, using the infused butter in step 1
- For the crushed up Cinnamon Toast Crunch cereal that you'll add to the cookie dough, I recommend crushing 2 cups of cinnamon toast crunch cereal as finely as possible. You can do this by placing the cereal in a ziplock bag and pounding it with a mallet or end of a rolling pin. Or you can place the cereal in a food processor. The finer the better. I found that when I left the cereal in larger pieces, the texture of the cereal in the baked cookie was a bit too tough. The finer pieces maximized the cinnamon and cereal flavor, too!
- For a flavor variation, try adding 1 cup of white chocolate chips when adding the crushed cereal to the cookie dough.
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How to store these cookies
Once the cookies are completely cool, store in an airtight container at room temperature up to 5 days. To freeze, place baked and cooled cookies on a parchment lined baking sheet in a single layer and freeze for at least an hour. Transfer frozen cookies to a freezer-safe container or ziplock bag and store in the freezer for up to 6 months. Thaw at room temperature.
To freeze the cookie dough
After scooping the cookie dough, do not add cereal to the tops of the cookies. Place in a single layer on a baking sheet and freeze for at least an hour. Place frozen cookie dough in a freezer-safe ziplock bag for up to 3 months. Thaw at room temperature at least 30 minutes before baking as instructed.
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Ingredients
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 cups Cinnamon Toast Crunch Cereal crushed finely, plus more cereal for topping cookies
Instructions
- Line a baking sheet with parchment paper or a silpat and set aside.
- In the bowl of a stand mixer, add the softened butter, brown sugar, and granulated sugar.1 cup unsalted butter, 1 cup dark brown sugar, ¼ cup granulated sugar
- Mix with paddle attachment on medium speed until fluffy and light in color, about 3-4 minutes. Stop the mixer and scrape the sides and bottom of the bowl.
- Add the egg and vanilla extract and continue mixing on medium speed for another 2 minutes, stopping at least once to scrape down the sides and bottom of the bowl.1 large egg, 1 ½ teaspoons vanilla extract
- In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon, whisking to combine.2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon
- Add the dry ingredients to the mixer and stir on low until just combined. Stop the mixer and add in the crushed cereal. Stir on low until evenly combined. Do not overmix.2 cups Cinnamon Toast Crunch Cereal
- Using a ¼ cup (2 ounce) cookie or ice cream scoop, scoop out the dough and place on the baking sheet.
- Gently press 3-4 pieces of Cinnamon Toast Crunch squares into the top of each cookie dough ball. Wrap the baking sheet with plastic wrap and place in the refrigerator for at least 12 hours.
- Preheat the oven to 400˚F (200˚C) and line a second baking sheet with parchment paper or a silicone baking mat.
- Remove the cookie dough from the refrigerator and divide cookie dough between the two baking sheets, spacing the cookie dough balls at least 3 inches apart (they may not all fit, bake in batches if necessary).
- Bake for 14-16 minutes until the edges are just golden brown and the cookies are puffy.
- Allow to cool on trays for 10 minutes, then transfer to a wire rack to cool completely. Bake rest of the cookies.
Notes
- For even more cinnamon flavor, try infusing the butter with cinnamon stick. Start by melting the butter in a skillet over medium heat. Once melted, remove from the heat and pour into a heat-proof bowl, adding in two cinnamon sticks. Cover and allow to steep for 15-30 minutes (the longer you steep, the more cinnamon flavor you’ll extract). Remove the cinnamon sticks and discard. Place the butter in the fridge until it begins to solidify, stirring every so often, about 25-35 minutes. Alternatively, you can refrigerate longer or until ready to use. Remove from the fridge at least 30 minutes prior to baking to allow it to come to room temperature. Follow instructions, using the infused butter in step 1
- Store cooled cookies in an airtight container for up to 5 days.
- To freeze, place baked and cooled cookies on a parchment lined baking sheet in a single layer and freeze for at least an hour. Transfer frozen cookies to a freezer-safe container or ziplock bag and store in the freezer for up to 6 months. Thaw at room temperature.
- Cookie dough may be frozen. After scooping the cookie dough, do not add cereal to the tops of the cookies. Place in a single layer on a baking sheet and freeze for at least an hour. Place frozen cookie dough in a freezer-safe ziplock bag for up to 3 months. Thaw at room temperature at least 30 minutes before baking as instructed.
- Recipe adapted from iwillnoteatoysters.com.
Nutrition
Comments
Tasia ~ two sugar bugs
I absolutely adore cinnamon in baked goods and these cookies are just calling to me! Adding to my to-bake list right now!
Kim
I love cinnamon too! These cookies are a winner, hope you enjoy them Tasia!
Victoria
400°F seems very high. Will this ensure that the cereal doesn't get soggy?
Kim
I've tested the cookies at this temp several times and they came out perfectly. If your oven runs hot, turn down the heat a bit to 375 and see if that works better. I haven't found the cereal to get soggy at all.
Tia
I love Cinnamon Toast Crunch, so I had to try these cookies! I do have a few recommendations.
1. Make sure to flatten your dough out a bit after scooping it out. Those balls do not flatten out when baking. Instead, your cookies will look like biscuits.
2. I tried infusing my butter with cinnamon sticks, but the whole melting and refrigerating and thawing my butter process left it tasting a little funny. This recipe has a good amount of vanilla extract, so if you need more cinnamon flavor, you can substitute some of the vanilla extract for cinnamon extract.
3. The end result of this cookie is an okay tasting cookie, but if you handed it to a person who was blindfolded, they wouldn't guess it had anything to do with Cinnamon Toast Crunch Cereal. Also, this cookie will not likely be exciting for little kids as is. After the cookie is cooled, you can crush some Cinnamon Toast Crunch Cereal in a quart sized freezer bag (not too fine though. Leave visible pieces of cereal) and gently coat each cookie with the cereal crumbs.
4. Also, some of the cereal pieces on the tops of my cookies burned at the 14 minute baking time even though the cookie was naked perfectly. This could be because my cookies were shaped like biscuits though. Lol Keep an eye on yours.
Kim
Thank you so much for your comments, Tia! I'm sure your recommendations will be helpful to others. I had a different experience, so it's always useful to hear how others experience the recipe because others could certainly benefit from that.Thank you and happy baking!
Pam
Cookie was slightly burned at 400 degrees for 13 minutes. However, it was soft on the inside - and delicious
Kimberlee Ho
I'm sorry to hear they burned for you! Glad they were still delicious 😊.
Ale Fayer
Hi! I love your recipes. I’ve made this one before using US Customary measurements and they were some of the best cookies I’ve ever had. Everyone was raving about them! This time around, I used the metric measurements to ensure accuracy. Unfortunately, my dough came out like sand. I cross referenced the package nutritional label and saw that 1 cup cereal = 41 grams. The US Customary recipe lists 2 cups and the Metric recipe lists 475 grams. I added the entire box of cereal following the Metric recipe instead of the 82 grams it should have been 😩
Please update when you can! 🙂
Kimberlee Ho
I'm so glad you enjoyed the recipe! I appreciate you pointing out that the metric conversion was not calculating correctly! This update has been made. Thanks so much!
Patricia Elam
My son picked these Cinnamon Toast Crunch cookies for his birthday, to my surprise. I usually have a birthday cake challenge to meet. These taste just like the cereal, great cinnamon flavor nice texture too. Thanks for sharing your recipe.
Kimberlee Ho
SO happy to hear this! Happy birthday to your son!